Happy Football Friday. You have survived another college football offseason and we are back with our Football Friday Tailgate Treats. It is the time to start planning what kind of tasty treats you will be consuming while you spend that entire first Saturday of college football glued to the tv. We have recipes for days. Here is the recap of last season’s recipes part one & part two. Also listed below are the first 11 games of the 2022 college football season. This is it college football kicks off TOMORROW!! The roster of games is listed below please check the local listing for start times.
Football Friday Tailgate Treats Kickoff Weekend
Pre-Game a.k.a Breakfast
Breakfast Egg Rolls With Sausage Gravy:
Ingredients:
- 1 lb ground pork sausage
- 4 tbsp flour
- 4 cups milk
- 3 cups shredded hash browns regular or southwestern seasoned
- 3 – 4 eggs
- 2 tbsp water
- 1 cup shredded sharp cheddar cheese
- salt and pepper to taste
- egg roll wrappers
- cooking spray or canola oil
Instructions:
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In a large skillet, brown sausage. Drain the cooked sausage. Remove a 1/2 cup of the cooked sausage to a mixing bowl. Add flour to the skillet and brown a little in the sausage fat. Slowly add in the milk, stirring continuously, while it thickens. Salt and pepper the gravy, to taste. Keep on low heat so that it stays warm while making the egg rolls.
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Mix the eggs and water and then scramble the eggs in a small skillet until just set. Don’t worry, they will finish cooking when baked. Add the scrambled eggs to the reserved sausage.
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Add the potatoes and cheese to the bowl with the cooked sausage and eggs. Stir in a 1/2 cup of the reserved sausage gravy. Season with salt and pepper and stir well one last time to blend everything together.
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To make the egg rolls, take an egg roll wrapper and put about 1/3 cup of the potato sausage mixture just below the center. Fold over one half to make a triangle. You should have about a 1/2 inch of the bottom part of the wrapper still exposed. With your finger brush a little water along that edge to help seal the egg rolls. Then fold in 2 sides forming the egg roll shape. Then roll up the rest of the way into a sealed egg roll. If you’re having trouble, use the package pictorial as a guide.
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Spray the outside of the egg rolls with cooking spray, or lightly brush them with canola oil. Bake at 425 degrees for 12-15 minutes, or until golden brown and crispy on the outside.
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Serve with a bowl of sausage gravy for dipping.
Kickoff a.k.a Lunch
BBQ Crock Pot Chicken Wings
Ingredients: 
- 3 lbs. uncooked chicken wings (fresh or frozen)
- 1 cup BBQ Sauce, divided (or more if desired)
- Salt and pepper, to taste
Instructions:
- Begin by prepping chicken wings. If frozen, thaw chicken wings in the refrigerator for at least 4 hours or overnight.
- Then, season uncooked wings with salt, pepper, and Tony Chachere’s Creole Seasoning season to taste.
- Spray the bottom and sides of your slow cooker with nonstick cooking spray and place chicken wings on the bottom. Pour in 1/2 – 1 cup of bbq sauce and mix until chicken is fully coated
- Cover slow cooker and cook on high for around 2 hours or low for around 4 hours. (You know your wings are done when they reach an internal temperature of 165ºF.)
- Once fully cooked, option #1: Eat immediately. Or, you could caramelize the sauce by crisping them up a bit. Remove chicken wings from the slow cooker and place them on a greased baking sheet.
- Brush on an additional 1/2 cup of BBQ sauce on both sides of the chicken wings.
- Bake: Preheat the oven to 400ºF. Bake chicken wings for 15-20 minutes, flipping halfway.
- Broil: Preheat oven to high broil. Broil on high for 2-5 minutes (depending on how hot your oven gets), flipping halfway.
- The goal for baking or broiling your wings after is to create a caramelized coating of bbq sauce. This should also harden the skin a bit so it’s not so moist from the slow cooker.
- Let cool for 5 minutes and then eat with your favorite sauces.
Halftime a.k.a Snacks
You can make these the day before and have them on hand for game day.
Buffalo Ranch Snack Mix
Ingredients:
- 3 cups mini pretzel twists
- 2 cups cheese crackers
- 2 ounces sea salt Melba crackers about 1/2 a 5.25-ounce box
- 6 tablespoons unsalted butter
- ⅓ cup hot sauce I like Frank’s
- ½ tablespoon Worcestershire sauce
- ¾ teaspoon garlic powder
- ¾ teaspoon onion powder
- ½ teaspoon seasoned salt
- 2 tablespoons Ranch Mix
Instructions:
- Preheat the oven to 300 degrees F. Line a baking sheet with a Sil-Pat or parchment paper.
- In a medium saucepan, melt together butter and hot sauce over medium-low heat. Whisk occasionally.
- Add Worcestershire sauce, garlic powder, onion powder, and seasoned salt. Whisk to combine.
- Transfer into a large mixing bowl and add pretzels, cheese crackers, and Melba crackers. Pour wing sauce mixture over cracker mixture. Toss with a large spoon until crackers and pretzels are well coated. Let everything sit in the bowl for a couple of minutes to soak up the sauce.
- Pour cracker mixture onto a prepared baking sheet. Spread into an even layer. Bake for 30 minutes, stirring once. After 30 minutes, stir the snack mix once more, and then sprinkle ranch mix over the top. Bake for 5 more minutes. Remove from oven and let cool for 10 minutes. Transfer to a serving bowl and eat. You could also serve ranch or bleu cheese dressing alongside as a dip.
Prime Time a.k.a Dinner
Ham and Cheese Hawaiian Roll Sliders
Ingredients: 
- 1 package Savory Butter Hawaiian Rolls 12 count
- 12 slices of ham of your choice
- 6 slices of Swiss cheese
Mustard-Butter Glaze
- 4 tbsp salted butter
- 1 tsp Dijon mustard
- ¼ tsp Worcestershire sauce optional
- ¼ tsp onion powder optional
- 1 tbsp poppy seeds
Instructions:
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Slice the entire block of rolls in half without separating the rolls. Remove the top half of the Hawaiian rolls and set them aside. Place the bottom half of the rolls in a 9×12 baking pan, lightly greased with butter.
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Layer each roll with a slice of ham and a half slice of cheese.
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In a microwavable bowl, cover and heat the butter for about 30 seconds or until melted. Stir in Dijon mustard, Worcestershire sauce, onion powder, and poppy seeds.
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Add the top layer of rolls and brush with butter-poppy seed mixture.
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Loosely cover with foil and bake at 350˚ for about 15 minutes. Remove foil and bake an additional 5 minutes or until cheese is melted and the tops of the buns are golden brown.
